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Jonathan Bailor, (347) 979-1735
Chief Research Director | SANE.MD
New York Times Bestselling Author
Father of Aavia, Keirra, and Amarra

• 2 ounces Unsweetened Baking Chocolate Squares
• 1/2 cup Unsalted Butter
• 1 cup Erythritol
• 1 tablespoon Cocoa Powder
• 2 teaspoons Vanilla Extract
• 4 large Eggs (Whole)
• 4 tablespoons Almond Flour
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/2 teaspoon Cinnamon
• 8 ounces Coconut Cream
• 2/3 cup Pumpkin (Without Salt, Canned)
• 1 1/2 teaspoons Pumpkin Pie Spice

1. Preheat an oven to 350°F.  Grease an 8×8-inch pan.
   Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted.

2. Thoroughly blend the chocolate and butter together then add in Cocoa Powder and 1/2 cup erythritol and continue to blend until smooth.

3. Add 1 teaspoon vanilla and 3 eggs;  whisk until incorporated.

4. Combine the almond flour, baking soda, salt and cinnamon in a small bowl.

5. Add to the chocolate mixture and stir until thickened.

6. Set the brownie mixture aside.

7. Using a hand blender cream the coconut cream with the rest of erythritol in a small bowl.

8. Add 1 egg, pumpkin purée, pumpkin spice blend and 1 teaspoon vanilla; beat until smooth.

9. Spread 2/3 of the brownie mixture into the prepared pan.  Then pour the coconut cream mixture over the top.

10. Drop the remaining 1/3 of the brownie batter by spoonfuls over the coconut cream mixture and then take a knife and gently swirl the layers together.

11. Bake for 30 minutes until a tooth pick inserted in the center comes out clean.

12. Allow to cool before cutting.  Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.

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